Ginger Glazed Carrots
This recipe is deceptively simple. While the fresh ginger root adds subtle spice, the combination of the sweet honey and creamy butter adds depth and richness. Use baby carrots with green tops for an elegant presentation.
- 1 pound carrots, peeled
- 3 Tablespoons Challenge Butter
- 1 Tablespoon brown sugar
- 1 Tablespoon honey
- 1 Tablespoon grated or finely minced fresh ginger root
- ½ teaspoon ground ginger
- ¼ teaspoon salt (or to taste)
- fresh minced parsley or thyme, for garnish
Wash and peel carrots to a uniform size.
Melt butter in large sauté pan over medium heat. Add carrots to the pan and season with ¼ teaspoon of salt, minced ginger root and ground ginger. Cook for about 5 minutes, stirring occasionally.
Add brown sugar and honey. Mix until well combined, and cook for another 10 minutes. The carrots should soften slightly.
Season carrots with additional salt, garnish with parsley or thyme, and serve.